{"id":322448,"date":"2022-08-10T13:09:11","date_gmt":"2022-08-10T11:09:11","guid":{"rendered":"https:\/\/foodin.fi\/en\/?p=322448"},"modified":"2022-08-10T13:09:17","modified_gmt":"2022-08-10T11:09:17","slug":"zucchini-pancakes","status":"publish","type":"post","link":"https:\/\/foodin.fi\/en\/zucchini-pancakes\/","title":{"rendered":"Zucchini pancakes"},"content":{"rendered":"
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Did you know <\/span>grated <\/span>zucchini is the perfect <\/span>juicy <\/span>addition to savory pancakes? Foodin chickpea flour keeps the pancake<\/span> dough<\/span> together <\/span>and <\/span>nu<\/span>tritional yeast and spices provide a lovely flavor to th<\/span>ese nutritious pancakes.<\/span> Enjoy the <\/span>meal<\/span> with a light yogurt d<\/span>ip.<\/span><\/span>\u00a0<\/span><\/p>\n

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INGREDIENTS<\/h2>\n

10-12 pancakes\u00a0<\/em><\/p>\n

Yogurt dip<\/span>\u00a0<\/span><\/p>\n

2 dl dairy-free natural yogurt<\/span>\u00a0
<\/span>\u00bd <\/span>tbsp Foodin lemon juice<\/a><\/span>\u00a0
<\/span>1 tsp Foodin Herbs de Provence<\/a><\/span>\u00a0
<\/span>1 tsp Dijon mustard<\/span>\u00a0
<\/span>\u00bc t<\/span>sp Foodin fine Himalayan crystal salt<\/a><\/span>\u00a0<\/span>\u00a0<\/span><\/p>\n

Pancakes<\/span>\u00a0<\/span><\/p>\n

1 zucchini (350 g grated zucchini)<\/span>\u00a0
<\/span>1 fresh red onion with stalk (or spring onion)<\/span>\u00a0
<\/span>2,5 dl Foodin chickpea flour<\/a><\/span>\u00a0
<\/span>2 tbsp Foodin nutritional yeast<\/a><\/span>\u00a0
<\/span>1 tbsp Foodin lemon juice<\/a><\/span>\u00a0
<\/span>a scant tsp Foodin fine Himalayan crystal salt<\/a><\/span>\u00a0
<\/span>\u00bc t<\/span>sp Foodin black pepper<\/a><\/span>\u00a0
<\/span>Foodin Extra Virgin olive oil<\/span>\u00a0<\/span><\/a><\/p>\n<\/div>\n

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RECIPE<\/h2>\n

Mix the yogurt dip ingredients in a bowl and let set in the refrigerator while you make the pancakes.<\/span>\u00a0<\/span><\/p>\n

Grate the zucchini with the large holes of the grater. Chop the onion and its green stalk into small pieces.<\/span>\u00a0<\/span><\/p>\n

In a bowl, mix the grated zucchini, chopped onion, flour, nutritional yeast, lemon juice, salt and black pepper.<\/span>\u00a0<\/span><\/p>\n

Warm a generous amount of olive oil in a non-stick pan. Take about 0,5 dl per pancake and spread into a round shape. Cook on medium heat for about 2 minutes per side or until the pancakes are brown and crispy. Repeat until all pancakes are ready.<\/span>\u00a0<\/span><\/p>\n

Serve the pancakes with the yogurt dip and salad.<\/span>\u00a0<\/span><\/p>\n

Note: The pancakes are soft and juicy when served right away. They firm up and have more flavor when stored in the refrigerator overnight.<\/span><\/i>\u00a0<\/span><\/p>\n<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n

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